Salad with Pickled Pepper, Arugula and Olives Recipe
Bright, fragrant salad in Italian. In my opinion, baked pepper can not be tasteless, and even more so in such a marinade.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Wash the pepper, wipe it dry and, without cleaning, send it to the oven for 20-25 minutes at a temperature of 180 degrees. Do not cover, the peel will turn black in places.
  2. We take it out and immediately send it to a plastic bag for 20 minutes, then remove the skin.
  3. Remove the seeds, cut the pepper into strips, do not pour the juice, send it to the chopped pepper.
  4. Cut the garlic into slices and add to the pepper. If desired, add balsamic vinegar, olive oil, salt. Transfer to a deep bowl and leave to marinate for at least half an hour, but the longer the better.
  5. We put arugula on a plate.
  6. Sprinkle pepper on top.
  7. Arugula again, put the whole olives on the sides, on top – halves of olives (I have them stuffed with pepper) and a few plates of garlic (optional, I love it).
  8. Decorate the plate with several strips of pepper, rolled into circles, in the middle of which lay out the halves of olives. Sprinkle the salad on top with a little balsamic.
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